Creamy Lemon Fettuccine With Crispy Prosciutto

Chef: Adapted from Punchfork

Course: Main Meal

Servings: 4

Ingredients

• 1 tsp. plus 1 Tbsp. Minos Extra Virgin Olive Oil 
• 2 thin slices Princi Proscuitto 
• 500g La Molisana Dried Pasta No 5 Fettuccine (or your favourite pasta)
• Davids Kosher salt 
• 2 garlic cloves, finely chopped
• ½ cup Meander Valley Double Cream
• 2 Tbsp. finely grated Aurrichio Parmigiano Reggiano Aged
• 1 lemon
• Freshly ground Chef’s Choice Organic Whole Black Pepper

Instructions

1. Pour 1 tsp. extra-virgin olive oil into a cold large skillet; arrange 2 thin slices prosciutto in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 5–7 minutes. Transfer to paper towels to drain; set aside. Reserve skillet.
2. Cook pasta in a large pot of boiling salted water (Kosher salt) until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
3. Meanwhile, heat remaining 1 Tbsp. extra-virgin olive oil in reserved skillet over medium-low. Cook finely chopped garlic cloves, stirring, until fragrant, about 20 seconds. Pour in heavy cream, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Using a Microplane, finely grate zest of the lemon into sauce. Cut lemon in half and squeeze in juice from 1 half. Cut remaining lemon half into wedges; set aside for serving. Stir in finely grated Parmigiano.
4. Add pasta and ¼ cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid if needed (you’ll probably use about ¾ cup), until pasta is coated and glossy. Season with freshly ground black pepper; taste and season with extra kosher salt if needed.
5. Divide pasta among bowls. Tear reserved prosciutto over and season with more pepper. Serve with reserved lemon wedges.

Tips for the Perfect Pasta Dish: 

1. Choose Quality Ingredients: The best dishes come from using top-quality ingredients. Whenever possible, go for fresh, organic products, especially when it comes to olive oil, cream, and Parmigiano. 
2. Don’t Overcook the Pasta:  Always cook your pasta al dente. This ensures it has a firm texture, which pairs perfectly with a creamy sauce. 
3. Save Your Pasta Water: Pasta water contains starch, which helps the sauce cling to the pasta. Always keep a cup or two before draining to adjust the sauce consistency. 
4. Experiment with Add-Ins: Want to make the dish your own? Try adding veggies like spinach or mushrooms to the sauce, or swap prosciutto for pancetta for a slightly different flavor. 

By following these simple tips, you can elevate this recipe and create a dish that’s uniquely yours.